| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Turnip or Big Radish | |
| 2 | Boiled hard eggs, cut into | |
| small pieces or shredded | ||
| in a hand shredder. up | ||
| to | ||
| 1 | Onion medium size, cut into | |
| small pieces | ||
| 2 | Tabls Oil, up to 3 | |
| Salt NO pepper. |
INSTRUCTIONS
3 Source: From my mother with love & more. My mother. Wash well and peel Turnip, If you use Radish, do not peel, In food processor shred the Tunip. In a skillet, Fry the onions till gold in color. Add to Tunip, Add the eggs, Add the salt. It is up you if how much salt you want, Mix till all is well blended. Keep in refrigerator You can have it with other salads,like Tomatoes salad, Posted to JEWISH-FOOD digest Volume 98 #010 by Zvi&Rina perry <pzvi@netvision.net.il> on
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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 109
Total Fat: 12.1g
Cholesterol: 424.3mg
Sodium: 141.1mg
Potassium: 143.3mg
Carbohydrates: 1.3g
Fiber: 0g
Sugar: 1.3g
Protein: 14.3g